Tuesday, June 18, 2019

Eggplant Terrine in Provence




While in France, we loved the Maussane les Alpilles area of Provence, and thoroughly enjoyed Masdeteuliere for dinner. The cheeses and the desserts are simply exquisite. And the friendly service of Mady (the owner) is worth the visit. I had the best eggplant aperitif that I wanted to recreate at home. It's simple and delicious, and Joe preferred my version which makes me very happy. 

This terrine will be perfect for a healthy appetizer or a light entree. It will also please your vegetarian friends.

Eggplant Terrine

2 eggplants
1 egg
2 cloves garlic
2 tablespoons light cream

Preparation of the eggplant terrine: Peel the eggplant and cut into large cubes. Put them in a hot pan with olive oil until cooked through. Allow about ten minutes.

Peel the garlic and cut it coarsely.

Pass the eggplant and the garlic in the food processor. Add salt and pepper.

Add cream and egg and mix.

Put in a mold: you can use individual molds or a cake pan. (I used individual molds)

Bake for 30 minutes at 180 °.

Allow to cool and cool for at least 2 hours before serving.

Spread on fresh or lightly toasted sourdough bread. This would be a nice addition to a cheese board. 

In France, they swirled a tomato and basil sauce on each plate. Magnifique! 

We were also very fortunate to have a private tour and olive oil tasting at Castela. As much as I wanted to bring several bottles of olive oil home, I knew I wanted to keep the weight in my suitcase at 50 pounds. After some research on their part, we were informed we will be able to obtain their olive oil at a store in NYC. They have never sold in the states before, so this is great news.





 xo
Debbie 
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

8 comments:

  1. Thank you! I think I will make this as an app for M's bday in August.Yu made me miss Provence..not hard to do..but seeing someone else write about it reinforced it all:)

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  2. Your appetizer really sounds good! How wonderful that you can soon get the olive oil in NYC and relive the experience often!

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  3. Debbie, your trip reinforces how much we loved our time spent in the south of France. The food was always light and fresh and yes, beautifully presented. Presentation was always photo worthy! I'll pass along this recipe to my chef and let you know if he makes it. Thanks for sharing. Glad you can find a local source for the olive oil.

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  4. How divine! I bet the olive oil is so different that what we are used too...what an elegant and unique appetizer, your friends will be much impressed!
    Jenna

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  5. How wonderful to come home and recreate a recipe you had in Provence! I love the sound of this eggplant terrine and it would be tasty on a cheese and charcuterie platter!

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  6. What a fabulous summertime appetizer! My eggplants have blossoms on them, so fingers crossed!

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  7. The appetizer sounds fabulous, and the picture of it is gorgeous. Olive oil tasting would be a wonderful experience. How nice that you’ll be able to buy it in NY.

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  8. What a beautiful dish. So great you can buy the olive oil. France serves amazing food. They always offer a take for the whole evening. Paul loves eggplant, so this recipe would be perfect.

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